Old Fashioned Ambrosia is a holiday favorite - it's classic and very easy to make. This version is most similar to the original, which dates back to the late 1800's when citrus fruits were first becoming more widely available. The first version of ambrosia is made without marshmallows and no cool whip or sour cream.
Ambrosia salad is simple - very simple. In fact, it's so incredibly straightforward that I was hesitant at first to post it as a recipe. However, I became convinced that it was something that should be shared after doing my own Google search.
I was genuinely astounded at what comes up on the first page of Google results! Marshmallows! Cool Whip! Sour cream?
If you enjoy something called "ambrosia" with these ingredients I won't judge you, but I would like to introduce you to the original. This is a recipe for Southern Ambrosia like it was first made. Do your own search on "ambrosia salad history" and you'll see what I mean.
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Ingredient notes
- Oranges are the most important ingredient in ambrosia. If you start with good quality, juicy, sweet oranges you can't go wrong. Keep in mind that often times the oranges with the best taste are the ones that look the ugliest. I generally find the oranges with a thick white pith have the least juice and flavor.
- Coconut Flakes - we use the type that comes in a bag. If you have the time, freshly grated coconut would be amazing.
- Maraschino Cherries - further notes about the cherries are in the FAQ's below.
- Chopped Pecans - this is an optional ingredient, but one we always add. You can find more information about adding pecans below as well.
- Sugar - Plain white granulated sugar. If your oranges taste more tart than you would like you can always add a little sugar to your ambrosia, so I've included it as an optional ingredient. Hopefully, you will be able to find oranges with enough sweetness all on their own.
Pecans as an option in ambrosia recipes
Okay, we admit it. There is one ingredient we sometimes toss in, and I suspect it has been commonly added in the deep south where pecans are king. Having grown up with pecans readily available we do love them.
Just browse around on Biscuits and Burlap and you'll find the evidence. Classic Pecan Pie is a classic example. We toss them in Salad with Peaches & Blackberries, sprinkle on top of coffee cakes, peach crumbles and cinnamon bread.
And so, yes, you will usually see a light sprinkle of pecans on our Ambrosia.
How to make ambrosia
- First you'll peel the oranges and cut into bite sized pieces.
- Stir in the sugar only if your oranges are tart.
- Stir in the coconut flakes and pecans.
- Cut the cherries in half and wrap them separately. Stir the cherries in just before serving.
FAQ's
When ingredients like cool whip and marshmallows are added it is indeed a stretch to call it "salad". Made the way we do this southern ambrosia recipe is a true fruit salad.
The earliest known versions of ambrosia from the late 1800's does not mention them. For many years though, they have been an ingredient in most every recipe you can find. They're loved for their sweet taste and bright red color. Speaking of that color, we have a word of caution for you. Don't add the cherries until the last minute. They will turn your coconut pink and you don't want that.
Made by this old fashioned but easy recipe this version without marshmallows or cool whip is considered a retro recipe.
Storing ambrosia salad
You can make it up to a full day ahead of serving, but always leave out the cherries until the last minute so they don't make everything pink.
Any leftovers can be stored an additional 2-3 days if kept tightly covered and refrigerated. Again, you will have pink coconut in your leftovers unless you remove the cherries and store them separately.
Ambrosia cannot be frozen.
If vintage southern recipes is an intriguing topic to you then you'll want to be sure and check out "Southern Food Then & Now".
If you just love citrus fruit in general you'll want to add this recipe to your rotation. Salad with Grapefruit has the perfect champagne vinaigrette to highlight the great flavor of the grapefruit.
📖 Recipe
Old Fashioned Ambrosia Recipe
Ingredients
- 2 cups fresh orange pieces cut into bite sized pieces
- ¼ cup shredded coconut
- 12-15 maraschino cherries cut in half
- 1-2 teaspoons sugar optional
- ¼ cup pecans chopped, optional
Instructions
- Mix orange pieces, pecans and coconut and add sugar only if oranges are tart.
- Leave cherries wrapped separately until serving time.
- Before serving stir in cherries.
Notes
- Sugar is only added if oranges are tart.
- Store the cherry halves separately and stir in right before serving.
Nutrition
If you love serving ambrosia with brunch like we do, you'll want to consider making Blueberry Orange Nut Bread to go along with it. They pair perfectly together and all you need to add is some ham or sausage.
We hope you enjoy this simple, classic dish. Please take a photo of yours and tag us on Instagram and Facebook so we don't miss it. It makes our day when we see that you've made one of our recipes!
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Haley D. Williams says
This will be so good for winter when all the citrus fruits are popular!
Pam says
Thanks, Haley!
Ku’uipo lau says
Ambrosia was a childhood favorite at Aunt Lila’s house every Sunday after church. I remember it with oranges, Mandarins & grapefruit. It was so refreshing on a warm Floridian afternoon. No cool whip. I’m going to start making this for my family.
Pam says
We love bringing back those memories with our recipes!
Kelly Anthony says
I've always wondered how to pick a good orange and now I know. I love finding tried and true recipes like this one that have been around for a long time.
Pam says
Awww... thanks, Kelly. We agree about tried and true!
Sara says
Delicious! I love how simple this recipe is and doesn't have a thick sugary sauce on it!
Pam says
Thanks, Sara. It just wouldn't be ambrosia for us with a sugary sauce.
Traci says
We have orange trees in our yard so, this recipe is going into the regular rotation 🙂 Thanks for sharing!
Pam says
Oh, wow! Lucky you!
Sylvie says
Such a fun sweet salad idea! Absolutely perfect for a hot summer day - and I love the addition of coconut. Yum!
Pam says
Thanks so much, Sylvie!
Lynnah Mancil says
This is usually staple for Christmas dinner. We sometimes put a little grapefruit in, but just a little. Not crazy about cherries, but agree they do add color. Love ambrosia! Love you both. Hugs to Buddy.
Pam says
Thanks for writing, Lynnah! We love our ambrosia too - nothimg like plain and simple sometimes.
Aunt Susa says
Great as described! Sometimes I add the small can of crushed pineapple too but drained well of its juice. Don’t want to overwhelm the orange...it is definitely the star! For me, ambrosia means the holidays have begun!
Pam says
I like that idea!
Moanwee says
We agree with Aunt Susa - my grandmother always made it with crushed pineapple and so do we - if you Google it and its history, pineapple is included!
Pam says
Thanks so much! Yes, we researched the history of ambrosia when writing the post, and pineapple was often, but not always, used. It is delicious either way!
Debby says
This recipe sounds so much like my mothers, but she added pineapple and alcohol. Not sure what kind. Have you heard of this?
Pam says
My mother sometimes added pineapple too. I haven't heard of putting alcohol in it though. Maybe another one of our readers will know.
Nikki Moranville says
I am so pleased to find this! My cousin and I have been trying to figure out what the heck my aunt (her grandmother) put into her "to die for" ambrosia every Christmas holiday! Unfortunately, she died before she left her recipe to anyone. We both could remember oranges, coconut and pecans, but thought there was something else in there that we couldn't define (it's been 50 years!). We thought maybe apple bits as the citrus would help keep it from turning. We absolutely knew it did NOT hold marshmallows, cool whip or sour cream! Am going to test this one with a bushel of oranges, make a test bowl with some apples, and smile happily while I gorge myself! Thank you!
Pam says
Thanks so much for writing, Nikki. Messages like yours just make our day! Apples were common back in the day, as was a bit of crushed pineapple. Could that be your elusive missing ingredient? Either way, enjoy!
M.A. says
Thank you for posting this authentic Southern ambrosia recipe! My grandparents made this every Christmas. They did use crushed pineapple, as others have mentioned, and only enough cherries to give it a pop of color. Oh, and always served it with a nice slice of pound cake. Sweet memories!
Pam says
Awww... thanks for writing. We love bringing back sweet food memories.
Donie Balusek says
My dad made our old fashioned ambrosia every Thanksgiving, Christmas, & Easter. When I was very young we had an orange orchard in our backyard. We were allowed to pick & eat oranges anytime we wanted, except right before the holidays, Dad would go to the one navel orange tree we had & pick out the oranges for our ambrosia--those we left on the tree! He made his with oranges, bananas & coconut - nothing else. Could bananas be the ingredient Nikki Moranville was missing from her ambrosia?
Pam says
Thanks so much for writing, Donie. We love it when one of our recipes brings back sweet memories!
JOANN R BATEMAN says
I'm 61 years old and I love that there are some young people out there that know what a true Ambrosia is!!! I grew up on Ambrosia being at every holiday dinner. The orange rinds were cut off and the orange left whole, then sliced in rounds and layered in a pretty shallow dish with cherries and coconut sprinkled over the top. It was a tasty beautiful dish ! I do not see it anymore at gatherings, instead I see the fruit dish with cool whip and tiny marshmallows that I call Fruit Salad. I like this version of fruit also but Ambrosia it is not. Thank you ladies for bringing it to the attention of others who might enjoy making a true Ambrosia and passing an almost forgotten dish along to hopefully survive many more years!
Pam says
Joann, your comment made our day! This is why we write this blog - to revive old memories and document the recipes before they're lost. Thank you so much for writing.
Melanie A Adams says
My Granddaddy Harper made it with oranges and grapefruit, fresh ground coconut, sliced bananas, cherries, and homemade mayonnaise. I still make it like that and it gets better every time you eat it.
Joy Riggs says
My Grandmother always had ambrosia for Thanksgiving served individually in a pretty dessert cup with a maraschino cherry on top. Hers had navel oranges, bananas, coconut, toasted pecans and a cherry. I add some mandarin oranges and a little orange juice to mine. I was surprised too when I found recipes with marshmallows and cool whip.
Betsy Gardner says
My grandmother always made ambrosia in a small white enamel bucket with a lid. She made it like you said with oranges, fresh grated coconut, and maraschino cherries on top. It was always my very favorite at Christmas! Thank you for reviving such a cherished memory!!
Pam says
Thank YOU Besty! Comments like yours is why we do what we do.
Michelle says
This is exactly how my Mema made it and exactly what I was looking for. Thank you for posting this.
Pam says
Awww... thanks for stopping by to let us know Michelle!